Garlic Feta Chicken Food

GARLIC AND FETA CHICKEN SPAGHETTI

Steps:

• Add chicken to a medium skillet and sprinkle seasoning on top. *you can add a bit of oil if desired, my chicken was semi frozen still so I didn't
• Cook until chicken is no longer pink.
• Remove chicken from skillet and set aside.
• Add the butter and olive oil to the skillet.
• Add in the garlic and cook over medium heat until fragrant.
• Add in the flour and allow to simmer for about 1 minutes.
• Pour in the chicken broth and simmer until mixture thickens a bit.
• Season with salt and pepper.
• Toss in the cooked chicken and pasta, combining thoroughly.
• Add in the tomatoes and allow to cook about 2-3 minutes.
• Sprinkle Feta cheese on top and serve!

ROASTED GARLIC AND FETA CHICKEN SAUSAGE RECIPE

Steps:

• Preheat oven to 350°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
• Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
• Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
• Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat.Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

FETA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

GARLIC FETA CHICKEN

Steps:

• In a Ziplock bag, mix together the yogurt, garlic, and rosemary.
• Add the chicken breasts, close the bag securely, shake well and place in refrigerator to marinate for 24 hours.
• To cook, broil chicken breasts for about 7 minutes per side, until juices run clear.
• Top each breast with crumbled feta and broil again for about 1 to 2 minutes - careful to not let them burn - until the cheese has melted.
• Serve and enjoy!
• Good with pilaf or orzo.
• Source: fran in VA from Gail's Recipe Swap.

ROASTED GARLIC CHICKEN

Steps:

• In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally.
• Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.
• Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD

Steps:

• Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
• When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

CHICKEN AND FETA SAUSAGE

Steps:

• Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

FETAFIRE CHICKEN

Steps:

• For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours.
• Meanwhile, for the Fetafire: Put the feta in a large bowl.
• Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use.
• Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes.
• Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.

SPINACH, CHICKEN AND FETA NOODLES

Steps:

• Boil noodles and some salt in 2 quarts of water until done.
• In a Large frying pan, add a small amount of oil and heat. Add chicken pieces and cook until juices run clear. Take out of pan and set aside.
• Add 1-2 tablespoons of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent. Add 1/4 cup wine and let simmer until reduced. Add drained spinach and cook a little longer. Crumble 3/4 of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
• On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts. When time to serve crumble remaining feta cheese on top.

CHICKEN BREASTS WITH FETA AND TOMATO

Steps:

• In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
• In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
• Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
• Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.

ROAST CHICKEN WITH PEPPERS & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
• Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.
• Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

CHICKEN WITH FETA AND WILD MUSHROOMS

Steps:

• Preheat oven to 350°F. Mix cheese, sour cream, basil and garlic; set aside.
• Brush oil onto bottom of 13x9-inch baking dish. Place chicken in prepared dish; top evenly with mushrooms. Spoon about 1/4 cup of the feta mixture onto each chicken breast.
• Bake 45 to 50 min. or until chicken is cooked through (170°F). Serve over hot cooked couscous or wild rice, if desired.

FETA, CHICKEN AND TOMATOES RECIPE

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 min. or until chicken is done (165ºF), turning after 6 min. Remove chicken from skillet; cover to keep warm.
• Add tomatoes, dressing and lemons to onions in skillet; cook 4 min. or until heated through, stirring frequently.
• Return chicken to skillet. Spoon sauce over chicken. Cook 1 min. or until chicken is heated through; top with cheese.

CHICKEN, SPINACH AND FETA STUFFED SHELLS

Steps:

• Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
• In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
• Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
• Stuff shells with mixture and place on top of sauce in casserole dish.
• Spoon remaining sauce over shells. Top with remaining feta.
• Bake at 350 degrees for 20 minutes or until heated through.

SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
• Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
• For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
• Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
• Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
• Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.